Corn cheese cake

Pour the cornmeal in a very large pan without any seasoning.

Place it on medium heat and make her grilling and toasting so three to four minutes stirring constantly until it turns beige.

Pour a quart of water in a large saucepan.

Throw yourself through switch hot corn meal and after a few minutes add salt.

Stir.

Cook over medium heat for five minutes, stirring occasionally with a wooden spatula.

When the mixture begins to simmer, cover the saucepan and simmer for twenty minutes on very low heat, stirring every so often.

Meanwhile, fry the bacon in a pan and a moderate flame, then chop finely.

Turn oven to 200 degrees (thermostat 6).

Grate the cheese.

After twenty minutes of cornmeal remove the lid and let it over heat.

Stir with wooden spoon or a whisk for five minutes so that the mixture becomes denser.

Remove the saucepan from the heat, add the butter mixing it to the mixture and mix well.

When it is blended, add the chopped Bacon and 125 g of grated cheese.

Pepper thoroughly.

Taste before salting since Bacon and cheese are already salted.

Grease a pan with your fingers to 20 cm in diameter.

Pour the preparation, smoothed the surface of the cake with the back of a spoon.

Put the pan on top of the oven and simmer for 40 minutes until it forms a golden film on the surface of the cake.

Remove from oven and let cool for about an hour.

When the cake has cooled, cut it into triangular slices.

If the slice before it gets so cold that all the discards.

Sprinkle with rest of cheese.

Put it under the grill of your oven and Brown the surface.

Serve immediately hot.